I LOVE banana bread. For me, there’s nothing more comforting than the smell of baking banana bread on a cosy Sunday afternoon. It’s such an easy cake to bake, it requires minimal effort, and it’s perfect for using up rotting bananas. I actually like to toast my banana bread, which, many people find a bit weird but TRUST me, it’s delicious. Especially if the cake is starting to go a little stale, it makes it even more delicious and crispy. That aside, here is my staple recipe for, in my opinion, the BEST banana bread.
- around 3 large mashed bananas(the softer and squishier the better)
- 200g plain flour
- 150g butter
- 100g dark brown castar sugar
- 2 medium free-range eggs
- 1 teaspoon caramel extract(you can use vanilla extract too)
- a pinch of salt
- 1 teaspoon of cream of tartar(you can use baking powder but I find cream of tartar gives the sponge a lighter texure)
- Preheat the oven to 180 degrees celcius and line a loaf tin with greaseproof paper.
- Cream the butter and the sugar until creamy and fluffy before cracking in the eggs and caramel extract and stirring until smooth.
- Gradually fold in the flour and cream of tartar until fully incorparated before adding a pinch of salt and stirring.
- Finally, stir through the mashed bananas before pouring into the prepared loaf tin. At this stage, you can also add raisins or chocolate chips if you fancy something a bit extra. Sprinkle some dark brown sugar on top of the banana bread before it goes in the oven if you want a bit of crunch at the top.
- Put in the oven for 40 minutes, or until a skewer comes out clean and set aside to cool slightly.
Rebecca Rose x
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